ELVIRA'S RESTAURANT INC
6246 S CONGRESS AVE STE H1, Lantana FL 33462 · 561.965.2117
Last inspected Mar 24, 2026 · 8 visits since November 2023
MAR 24
NOV 24
MAR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling cheese to be grated - employee was instructed to wash hands and put on gloves - employee complied.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026037687 | Mar 24, 2026 | Jun 25, 2026 | $200 |
Inspection history
8 visits, newest first
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Cooked chili rellenos stored and in direct contact with paper towels at walk in cooler. Operator removed paper towels.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork chicharones made 3/15 at walk in cooler.
Toxic substance/chemical improperly stored. Observed Chlorine and dish soap stored next to frying oil and masa in dry storage. Operator stored chemicals properly.
Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board.
Show the remaining 2 findings ▾
Stored food not covered. Open bag of rice in dry storage.
Working containers of food removed from original container not identified by common name. Cooking Oil spray bottle not labeled by grill area.
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Non-food grade paper towel used as liner in cheese stick container in walk in cooler. Operator removed paper.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Valentin Osorio 7.10.2020
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator provided quaternary test kit. Using chlorine in triple sink.
Ice buildup in middle chest freezer in storage room.
Open dumpster lid.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Chicken 48F-50F cooked yesterday in an overfilled, covered, big container in walk in cooler. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Chicken 48F-50F cooked yesterday in an overfilled, covered, big container in walk in cooler.
No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 expired 2.4.25.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia in walk in cooler not removed from vacuum package. Fish was removed from freezer 3 hours ago. Operator removed fish.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw shell eggs stored over/not properly separated from ready-to-eat mayonnaise in prep cooler. Operator removed eggs.
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided.
No soap provided at handwash sink next to triple sink. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beef soup prepared and cooked 2 days ago in walk in cooler. Operator date marked.
Ice scoop handle in contact with ice at front counter. Operator removed.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling cheese to be grated - employee was instructed to wash hands and put on gloves - employee complied.
Non-food grade paper/paper towel used as liner for food container. Utilizing Paper towels to cover cooked eggs, operator switched to deli paper.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones and keys on prep table next to walk in cooler - operator removed.
Nov 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Both walk in cooler and sandwich make table not able to maintain food at 41F or below. Operator contact technician.
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - portioned beef (56F - Cold Holding); portioned chicken (57F - Cold Holding); shredded white cheese (59F - Cold Holding); cooked beef (59F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. beef soup (45F - Cold Holding); pork soup (45F - Cold Holding); chicken soup (45F - Cold Holding); cooked chorizo (46F - Cold Holding); cooked beef (46F - Cold Holding); raw tilapia (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - portioned beef (56F - Cold Holding); portioned chicken (57F - Cold Holding); shredded white cheese (59F - Cold Holding); cooked beef (59F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. beef soup (45F - Cold Holding); pork soup (45F - Cold Holding); chicken soup (45F - Cold Holding); cooked chorizo (46F - Cold Holding); cooked beef (46F - Cold Holding); raw tilapia (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
Handwash sink used for purposes other than handwashing. Operator removed Colander from hand sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle from prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed cell phone from prep table.
Equipment in poor repair. Both walk in cooler and sandwich make table not able to maintain food at 41F or below. Operator contact technician.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.